Don’t blink! In just a moment, summer will be over and we will officially tumble into fall. But before we do, take a moment and reflect on one of the favorite spirits of summer: rum!
Nothing refreshes better on a hot day than a cool cocktail. Some of the most popular fancy drinks of summer are made with rum, including the Mai Tai, the Daiquiri, the Hurricane, and the Pina Colada. Rum has always been the drink preferred by sailors and pirates and the name alone evokes images of the mysterious tropics and the spirit of adventure.
With sugar cane as its base material, rum is a natural to enjoy in the warm tropical climates where it is produced, which is why we tend to drink rum when we’re on vacation in the Caribbean, Latin America, and our own Hawaii. But rum is far more than just a mixer to be blended with fruit and soda. Many fine rums are made to be sipped neat or enjoyed over ice. Rum is a spirit of great quality with a rich history behind it.
Rum can be crafted from the pure juice of sugar cane, as it is in Martinique, where it is called “Rhum Agricole.” Rhum Agricole must follow very strict French standards of production, as it is a French Protectorate. If you’ve never tried Rhum Agricole, it is worth seeking out. The flavor is similar to rum that you might know but has a very particular, almost grassy note on the palate.
A cousin to rum, Brazilian cachaca is made from unrefined sugar cane juice. Cachaca is decidedly less elegant than rum and much higher in alcohol, some brands topping 140 proof or 70% alcohol. Very popular in its native Brazil, cachaca is exported in small quantities and rarely found in the USA.
Most of the world’s rum is created from molasses or refined sugar cane syrup. Light rums are distilled in continuous column stills while darker, heavier rums are distilled in small batches in pot stills. Continuous stills are very effective for large volume production while the pot still is more artisanal and is used for smaller quantities. Light rums are filtered to maintain a pure, clean flavor, while darker rums are not, as filtration would also remove much of their sought after and distinctive flavors.
In the 17th century, it was discovered quite by accident that rum improves with age. At the time, rum was shipped all over the world and very often spent much time onboard ships in barrels. It was observed and duly noted that the rum transported on such long journeys benefitted from its time in cask.
Distillers began to age their rum right from the start to profit from this discovery. Today, most light rums are aged for at least a year, amber or gold rums, for at least three years, and dark rums for a minimum of five years. Some producers might add caramel coloring to their rums, but a rum must fulfill the aging requirements in order to be labeled gold, amber, or dark.
After the aging process, most rums are blended. Rums of different styles and ages are blended to create the final product. Producers often keep a stock of aged rum to be used exclusively for blending. Every year, the very best rum production houses rely upon their master blenders to create the signature flavor of their prestigious rums. Rum connoisseurs know to expect only the best quality when purchasing established brands such as Appleton Estate, Bacardi, Ron Rico, and Angostura.
Before the warm breezes of summer fade into the cool winds of fall, buy yourself a bottle of fine rum and experience the inviting flavor of the tropics.
Cheers!
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